Cheddar Sweet Corn Pie Recipe

If ever there were a reason to celebrate the height of summer (or just crave sweet, creamy comfort), Cheddar Sweet Corn Pie is it. Imagine golden corn bonded together with melty cheese in a savory, custardy filling, all crowned with a crunchy, buttery topping—truly a cross between cornbread, quiche, and pure nostalgia on a plate.

Ingredients You’ll Need

You’ll be amazed at how such a humble handful of ingredients transforms into something so crave-worthy. Each one pulls its weight, whether it’s lending sweetness, silkiness, savory depth, or irresistible crunch to your Cheddar Sweet Corn Pie.

• Butter: Provides luscious flavor and that essential golden color for the crust and filling.
• Yellow onion: Finely chopped so it melts into the custard, adding gentle sweetness and a savory base.
• Garlic: Minced and sautéed for aromatic depth and an extra layer of flavor.
• Fresh or thawed corn kernels: The star ingredient! Use peak-season fresh cobs if you can, or frozen kernels for convenience—they give the pie its signature juicy pop.
• Milk: Choose dairy or plant-based for creaminess; blending the two is a great way to lighten things up without losing richness.
• Mild cheddar and fontina cheese: The dynamic cheese duo brings melty, gooey comfort—cheddar for a little tang and color, fontina for smooth meltability.
• Panko bread crumbs: Create a toasty, crispy topping and add a touch of texture to the filling.
• Kosher or sea salt: Seasoning that enhances all the natural flavors without overpowering the pie.
• Ground white pepper: Adds subtle heat and complexity without specks of black pepper—you can swap with black pepper if you prefer.
• Fresh chives (optional): Bright, oniony flavor and a pretty green fleck throughout and on top.
• Eggs: The binder that sets everything into a soft, sliceable pie.
• Paprika (optional): For those who love a pop of color and a hint of smokiness sprinkled on top.

Variations

One of the joys of Cheddar Sweet Corn Pie is how easily you can make it your own—it happily adapts to your seasonal produce, dietary swaps, or whatever you have on hand! Here are a few creative twists you can try:

• Add heat: Dice in a jalapeño or a pinch of cayenne for a gentle kick without overpowering the sweetness of the corn.
• Try different cheeses: Go smoky with gouda, sharp with aged cheddar, or super creamy with Monterey Jack or mozzarella.
• Mix in more veggies: Stir in sautéed red bell pepper, small zucchini cubes, or baby spinach for extra color and nutrition.
• Make it gluten-free: Swap the panko for your favorite gluten-free bread crumbs or even crushed cornflakes for crunch.
• Go crustless or add a crust: Pour the filling right into the dish as written, or line your pan with a buttery pie crust for extra decadence.

How to Make Cheddar Sweet Corn Pie

Step 1: Prep Your Baking Dish and Oven

First things first—move your oven rack just above the center position and preheat to 375°F. Lightly butter a standard-sized pie plate all over, making sure to get the sides and edges so nothing sticks. If you want a super easy cleanup, place your pie plate on a rimmed baking sheet to catch any drips or spills.

Step 2: Sauté the Onion and Garlic

Melt 1 1/2 tablespoons of butter in a medium skillet over medium-high heat. Toss in the finely chopped onion and let it cook about 4 minutes, stirring now and then, until the edges pick up a light golden color. Turn down to medium, add the minced garlic, and cook 2–3 minutes longer—you’re looking for fragrant and soft, not brown or crispy. This aromatic duo forms the flavor base for your Cheddar Sweet Corn Pie.

Step 3: Mix Together the Filling

Grab a roomy mixing bowl and add your sautéed onion and garlic. Stir in the corn (fresh or frozen and thawed), milk, 1 1/2 cups of the cheese mixture, 1/2 cup panko, salt, white pepper, and most of those gorgeous chives. Mix everything well so the seasoning and cheese are evenly distributed. Finally, crack in the eggs and whisk until the mixture is smooth and cohesive—it should look almost like a chunky batter.

Step 4: Assemble and Top the Pie

Pour that luscious corn-cheese mixture into your prepared pie plate and smooth out the top. Now, melt the remaining 1/2 tablespoon butter, give it a second to cool, and then combine it with the rest of the panko, the remaining 1/2 cup cheese, a little chive, and a pinch of salt and pepper. Sprinkle this over the filling—it’s your golden, crispy crown!

Step 5: Bake and Cool

Pop your Cheddar Sweet Corn Pie in the oven (on that baking sheet, if using), and bake for about 35 minutes. The pie should be ever-so-slightly puffed, set in the center, and lightly browned around the edges. Let it cool 5–10 minutes so it slices up neatly, then finish with a dusting of paprika and extra chives if you like.

How to Serve Cheddar Sweet Corn Pie

Garnishes

For a stunning, appetizing finish, sprinkle Cheddar Sweet Corn Pie with extra chopped chives, a dusting of smoked paprika, or a scatter of tender corn kernels reserved just for topping. Even a handful of sliced scallions or a twist of fresh black pepper makes the golden top look irresistible.

Side Dishes

Pair slices of the pie with a crisp green salad tossed in lemon vinaigrette, tender garden tomatoes, or chilled watermelon for a refreshing contrast. For brunch, serve alongside crispy bacon, fresh fruit, or a cloud of whipped ricotta—Cheddar Sweet Corn Pie shines next to both hearty and light fare.

Creative Ways to Present

Cut the pie into neat wedges for a classic brunch or bake mini pies in ramekins for individual servings—perfect for parties! For a more rustic look, top each piece with a dollop of herbed sour cream or a spoonful of salsa fresca. Invite guests to add toppings at the table for a festive, interactive meal.

Make Ahead and Storage

Storing Leftovers

Cheddar Sweet Corn Pie keeps like a champ. Simply wrap your cooled leftovers tightly and refrigerate—they’ll stay fresh and flavorful for up to three days. The flavors settle and meld even more after a night in the fridge, making the pie a wonderful candidate for meal-prepping or next-day lunches.

Freezing

If you’d like to freeze your pie, let it cool completely, then wrap the whole (or sliced) pie securely in foil and freeze for up to two months. To serve, thaw it overnight in the refrigerator and then reheat as described below for delicious results.

Reheating

For best texture, reheat slices or the entire Cheddar Sweet Corn Pie in a 350°F oven for 10–15 minutes, just until warmed through and the topping re-crisps. You can microwave individual servings for convenience, but know that the crust will be softer (still delicious!).

FAQs

Final Thoughts

There’s just something magical about sharing a warm slice of Cheddar Sweet Corn Pie—rich, bubbly and golden, it’s the taste of summer gatherings and cozy brunches rolled into one. I hope you love making (and devouring) it as much as I do, and that this recipe becomes a cherished part of your table too. Grab some sweet corn, invite your favorite people, and dig in!

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